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Title: Navy bean vegetable soup
Categories: Soups, Vegetables, Low-fat
Yield: 6 Servings
2 c Water
1/2 c Onions, minced
3 c Vegetable broth
15 oz Navy beans, cooked
1 ea Potato, diced
2 ea Carrots, thinly sliced
2/3 c Quick cooking barley
1 c Red chard, shredded
2 tb Mellow white miso
2 tb Water
Bring 1/4 c of the water to a boil in a soup pot. Add the onion &
let it cook for 5 minutes. Add the rest of the water along with the
stock, beans, potato, carrots & barley. Reduce heat, cover & simmer
until all the vegetables are tender.
Stir in the red chard & simmer until the chard wilts, this will only
be a minute. Remove the pot from the heat & set aside.
Stir the miso together with the water. Immediately stir into the
soup & serve at once.
"Vegetarian Gourmet, Special Low-Fat Issue" 1995
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